Tex-Mex Plant-Based Protein Pasta Bake
with Mexican Cheese Blend, Green Pepper & Scallions
- Wheat
- Milk
Dinner comes together in a snap thanks to this throw-it-all-together Southwestern-spiced pasta bake that stars hearty, spicy plant-based protein. A blend of Mexican-style cheeses melts together with cream cheese for a velvety sauce that clings perfectly to twisty cavatappi, creating a hearty, gooey landing for a topping of Monterey Jack (that’s right, even more cheese—don’t say we didn’t warn you!) and a crisp, zingy sprinkle of scallion greens.
Ingredients
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Tex-Mex Ground Plant-Based Protein
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Scallions
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, core and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes.
Add plant-based protein and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.
Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and ¼ cup reserved pasta cooking water (½ cup for 4 servings); toss to combine.
Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
Transfer pasta mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack.
Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.
Top pasta bake with scallion greens. Divide between plates or serve family style directly from dish.
